Zucchini & Yellow Squash Ribbons with Daikon, Oregano & Basil

One of my favorite food bloggers Janet from the taste space is hosting this week's Weekend Herb Blogging and this recipe is my very first submission for the event. Fresh oregano and basil together brings a new dimension to the light texture of the zucchini and summer squash. It is perfect if you are craving the bold flavors of these fresh herbs! 

Ingredients:
3 small zucchini (about 1 lb.)
3 small yellow summer squash (about 1 lb.)
1 large daikon radish (about 1/2 lb.)
20 medium basil leaves, very thinly sliced
2 tsp. chopped fresh oregano
6 Tbs. extra-virgin olive oil
2 Tbs. fresh lemon juice
1 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
Small basil leaves for garnish (optional)

Directions:

1. Trim the ends of the zucchini and yellow summer squash. With a vegetable peeler, shave the zucchini lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, where the seeds are, turn it over and slice from the other side until you get to the center again. Discard the center.

2. Put the zucchini ribbons in a large bowl.

3. Slice the yellow squash using the same technique and add them to the zucchini.

4.Peel off and discard the rough exterior peel of the daikon and then shave the daikon as you did the squash. 5. Add the strips to the bowl with the squash, along with the basil and oregano.

6. In a small bowl, whisk the olive oil, lemon juice, and lemon zest. Season to taste with salt and pepper.

7. Toss the vegetables with enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette) and season to taste with salt and pepper.

8. Serve immediately, garnished with the small basil leaves.

From Fine Cooking 93, pp. 51, May 7, 2008

Bulgur Stuffed Zucchini and Eggplant (Bulgurlu Kabak ve Patlican Dolma)

"If you want to start a food fight, just ask people what are the worlds great cuisines? Culinary lore identifies three. Two seem obvious. The third is a bit of a puzzle. WEEKEND EDITION's food commentator Bonny Wolf explains.

BONNY WOLF: Chinese and French, right? Right. Whats the third great cuisine? Its not Indian, Japanese or even Italian. Its Turkish Cuisine..."

This recipe is my second last minute submission for AWED (A Worldly Epicurean Delight ), brought by DK at Chef in You and hosted by Janet from the Taste Space, featuring Turkish Cuisine.

Turkish Cusines offers a vast array of specialities and Bulgur Stuffed Zucchini and Eggplant is a good example since there are so many variations of this dish. Dolma is a verbal noun of the Turkish verb dolmak 'to be stuffed(or filled)', and means simply 'stuffed thing'. Dolma has a special place in Turkish cuisine, the chief vegetables used for dolma are peppers, zucchini and eggplant. Others include tomatoes, leeks, celeriac, artichokes, beets, squash blossoms. My favorite variation is the one with dried peppers and aubergine. However, it is better suited for cold days of winter, until then take advantage of Summer's fresh bounty and enjoy!

Ingredients:
3 medium zucchinis
2 medium eggplants
1/2 cup coarse bulgur
1 big onion, petite diced
1 tbs tomato paste
1/2 tbs red pepper paste (optional)
1 big or 2 medium tomatoes
1 (14 oz) can diced tomatoes
1/3 cup olive oil
1/2 bunch parsley, finely chopped
Salt and Pepper to taste

Directions:
1. Cut zucchinis and eggplants in half and cut off and level the ends so they can stand somewhat upright in the pot. Carefully scoop out the insides.

2. Add bulgur, canned tomatoes, olive oil, tomato paste, red pepper paste and parsley. Stir  combine.

3.Stuff the vegetables with bulgur mix and cover with fresh tomatoes. Place in a pot facing up.

4. Pour hot water half way through zucchinis and place a china or porcelain plate over the dolmas and cover with the lid. First bring to a boil and then cover and simmer on low until vegetables are cooked.

Roasted Eggplant Salad (Patlican Salatasi)

This recipe is my first submission for AWED (A Worldly Epicurean Delight ), brought by DK at Chef in You and hosted by Janet from the Taste Space. I can't express how excited I was when I spotted Janet's post featuring Turkish Cuisine! For a culinary quest, the Turkish Cuisine is a truly interesting and, distinctive one. Discovering Turkish cuisine is just like discovering a secret treasure.  With abundant use of vegetables and the legacy of an Imperial Kitchen, there's much more to Turkish cuisine than grills.

As Neset Eren stated  in The Art of Turkish Cooking: “Many of the well-known national cuisines rely on one basic element. For instance, French cuisine is based on the sauce. Pasta forms the essence of the Italian cuisine. There is however, no single dominant feature in the Turkish kitchen. Meats, fish, vegetables pastries, and fruit are cooked in an infinite variety of ways.”

The eggplant said to be the country's most beloved vegetable and there are at least forty ways to prepare eggplant alone. Rosted eggplant salad is great as a light summer time meal or a side dish.

Ingredients:

4 eggplants (The  Turkish, Italian, Chinese and Japanese aubergine\eggplant varieties,  work best for this dish)
2-3 long hot peppers, or banana peppers ( I really like it with Poblano peppers)
1 (15 oz) jar roasted red peppers or you can roast 2-3 red peppers
2 tomatoes, finely chopped
1 medium red onion, petite dcied
2 cloves of garlic, minced
6-7 tbsp of vinegar
3-4 tbsp olive oil
1/2 bunch parsley, finely chopped
Freshly ground black pepper

Directions:

1. Roast eggplants on a grill, or in oven at 450F. (if you like you can roast tomatoes along with eggplants for 4-5 minutes or add them raw)

2. Let them cool first. Then peel eggplants and remove the seeds. Then finely chopp them.

3.In a bowl mix crushed garlic, and eggplants. Add diced pepper,  red onion, tomatoes and parsley.

4. In a small bowl, mix vinegar, olive oil, and salt. Add this on vegetables.

5. Stir to combine.Salt and pepper to taste, and enjoy!

Dermason Beans (Kurufasulye)

Ingredients
1 cup dried Dermason Beans (or navy or cannellini beans if you can't find dermason)
1 large onion (diced)
1 banana pepper or pablono pepper (diced)
2 tbs of canola oil
1 tbs of tomato paste
1 tbs of red pepper paste (if you can't find pepper paste use 1 1/2 tbs of tomato paste)
1 can (14 oz) tomatoes, petite diced
2 cups of boiling water
1 tsp of black pepper
salt

Directions:

1. Soak the beans overnight (1 cup dried beans yields 2 1/2 cups cooked beans), if you are using dried beans change the water 2 times while soaking, next day boil them until soft. To save cooking time you can skip the soaking process and pressure cook the beans for 30-40 min.

2. In a large pot, heat the oil, add onion and pepper and saute until soft.

4. Add tomato paste and pepper paste and stir for 3 min. Add the tomatoes and cook for another 3-4 min.

5. Add the beans, salt and water, cook on medium low for 35 min. If you prefer spicy, you can add dried chili peppers.

This recipe is my first submission for this month's My Legume Love Affair, one of my favorite events brought by Susan from the Well Seasoned Cook and hosted by Siri's Corner.

Bulgur Pilaf with Garden Fresh Tomatoes and Peppers

This recipe combines Bulgur's wonderful nutty flavor and light texture with fresh tomatoes and peppers. And gives you a soul-satisfying yet very healthy summer time meal.  

Ingredients:
1 cup coarse bulgur
2 tablespoons olive or canola oil
1 medium onion, petite diced
2 tomatoes,petite diced
2 banana peppers, pablono or any fresh pepper, diced
1 tablespoon tomato paste
1 1/2 cup water
Salt, pepper to taste

Directions:

1. Heat the oil over medium-high heat. Add onions and saute, stirring occasionally, until translucent then  add peppers and stir until soft.

2. Add tomato paste and stir for a minute and add tomatoes when tomatoes are cooked add bulgur, salt and water; stir to combine.

3. Cook covered until most of the liquid is absorbed.  Keep simmering on low heat until liquid has evaporated and bulgur is tender, for about 15 minutes. Remove from heat and place a paper towel between the pot and the cover and let it seat for 10 min. before serving.

This recipe is my first submission to Blogger Secret Ingredient event, featuring bulgur, hosted by Healthy Exposures.

Soba Noodles with Peanut Sauce

Soba noodles are native Japanese noodles made of buckwheat flour. They are so good especially in the summer.

A quick note about the health benefits: Soba contains all eight essential amino acids, including lysine, which is lacking in wheat. It also contains a type of polysaccharide that is easily digested. Soba noodles also contain antioxidants, including rutin and quercetin, and essential nutrients including choline, thiamine and riboflavin. (reference for health benefits: WikiPedia)

Ingredients:

4 oz soba noodles
1/2 c creamy reduced-sodium natural peanut butter
3 Tbsp reduced-sodium soy sauce
2  Tbs white miso paste (optional)
3 Tbsp rice wine vinegar
1/2 Tbsp toasted sesame oil
2 tsp chile paste with garlic (optional),
1 tsp sesame seeds, toasted
4 oz light firm tofu, drained, patted dry, and cut in 1/2" cubes
2 c shredded or grated carrots (about 2 lg)
3 scallions, thinly sliced (optional)

Directions:

1. Prepare noodles per package directions. Place peanut butter in small microwaveable bowl and microwave on high 15 seconds to soften.

2. Whisk together peanut butter,  miso paste (if using), soy sauce, vinegar, oil, chile paste (if using), and sesame seeds in large bowl while noodles cook. Set aside.

3. Heat medium skillet coated with cooking spray over medium heat. Add tofu and sauté until lightly browned, about 5 minutes.

4. Drain pasta and add to peanut sauce along with all but 1/2 cup of the carrots. Mix until well combined. Top with tofu and remaining carrots and sprinkle with scallions. Serve immediately or chill and serve cold.

Chickpea Curry (Channa Masala or Chole)

I love this recipe because it is very easy to make, I always try to have my ingredients at hand so I can prep a healthy and nutritious meal in no time. A well stocked pantry is your biggest tool for saving yourself from saturated fat and sodium loaded restaurant meals which will in turn allow you to spend the money you save on healthy and wholesome ingredients. For chickpeas I always try to use dry chickpeas soak the entire package overnight and freeze them so I can have extra for the next time and I just thaw them overnight in the refrigerator. It takes more time but canned chickpeas have more sodium whereas there is virtually no added sodium with the dry version, but it is still ok to use them, I still have couple of them in my pantry just in case if I am in a hurry. Just make sure to drain and rinse well if you are using canned version. 

Just a quick note about the health benefits: If you're wondering how to replace red meat in your menus, become a fan of chickpeas also known as garbanzo beans. When combined with whole grains such as rice, garbanzos provide virtually fat-free high quality protein. In addition to providing slow burning complex carbohydrates, garbanzos can increase your energy by helping to replenish your iron stores.

Ingredients:
1 cup dry chickpeas or 2 (14 oz) canned chickpeas, drained and rinsed
1 (16 oz) canned tomatoes, petite diced
1 tbs mild red pepper paste (optional)
2 tbsp canola oil
1 onion, petite diced
3 garlic cloves, minced
1 tsp mustard seed
1 dried chili, or 1/2 tsp chili flakes
1 tsp cumin
1 tsp turmeric
1 tsp paprika
1 tbsp of ground coriander
2 tbsp curry powder
1 tbsp salt, or to taste
1 tbsp chopped cilantro for garnish (optional)

Directions:

1. Heat oil in a large pot and add onions and garlic and cook until translucent, about 5 minutes.

2. If using red pepper paste add the paste and stir for 2-3 min. and then add the tomatoes and all of the spices and stir to combine. Add the chickpeas and cook, stirring occasionally for about 30-35 minutes. Serve with bread or basmati rice. Add cilantro for garnish if using.

This recipe is my third submission for this month's My Legume Love Affair, one of my favorite events brought by Susan from the Well Seasoned Cook and hosted by A Little Bit of Spain in Iowa

Artichokes with Fava Bean Purée (Favali Zeytinyagli Enginar)

The magic beans that grew overnight into a beanstalk that reached into the clouds could be fava beans. Fava Beans or Broad Beans (actually a member of the pea family) are among the world's oldest cultivated beans.You might consider making these under-appreciated beans a more frequent addition to your diet, especially if you are seeking more fiber in your diet.

Fava beans are especially high in fiber (85% of the RDV), and also high in iron (30% of a day's requirement), and very low in sodium. Additionally, they contain no cholesterol and are low in fat. While the nutrition and health benefits of fava beans are quite impressive, they are also countered by the fact that favas do contain 50 grams of total carbohydrates and almost 300 calories per 3/4 cup serving. Fava beans are also noted to contain L-dopa, which is used as a drug for the treatment of Parkinson's disease. Additionally, as with most whole grains, consumption of fava beans can help reduce risks associated with heart disease.

Not convinced yet? their buttery texture and nutty taste makes it worth time consuming prep time! It is actually fun too, I shelled them together with my five year old daughter! A real playdate for both of us!

Ingredients

1 lb peeled artichoke bottoms (7-8 pieces) or 1 lb frozen or 2 canned artichoke bottoms

1 lb fresh or frozen fava beans, shelled
1 onion, petite diced
2 tbsp dried mint flakes or 1/2 bunch fresh mint leaves, finely chopped
juice of 2 lemons
1/3 cup olive oil
1 bunch dill, chopped
1  1/2 tbsp sugar
salt

Directions:

1. Heat 2 tbs olive oil in a pan. Stir in onion, saute until translucent.

2. Add fava beans, mint, and half of dill. Stir for 3-4 minutes. Seal the pot with aluminum foil and place the lid. Cook on medium for 30 minutes or until beans are cooked. When they are cooked mash the beans and let them cool.

3.In a separate broad pot,  Add lemon juice, sugar, and hot water. Place artichokes in the pot: pointy sides facing up. Cook for 20 -25 min until artichokes are tender. Once you turn it off, sprinkle salt. Let artichokes cool in the pot.

4. When they're not hot anymore place artichokes on a serving plate and stuff them with fava bean puree.

5.Garnish with dill on top.

* Optional: You can also add one medium carrot to fava bean puree, if you like.

This recipe my first submission for this month's My Legume Love Affair, one of my favorite events brought by Susan from the Well Seasoned Cook and hosted by A Little Bit of Spain in Iowa

Celeriac and Sweet Potatoes in Olive Oil? Refreshing!

This is my diversified version of a classic Turkish olive oil dish, celery root in olive oil. Although it is best in the fall and can be found all winter, I can't resist buying celeriac even when it is out of season. Since all Turkish olive oil dishes are served cold, they are great for summer, and this dish is no exception. It is very light, and tasty. The classic version of this dish does not include sweet potatoes. I wasn't sure what to expect but the end result turned out much better than I hoped! Tanginess of fresh orange juice and peas with the sweetness of carrots and potatoes combined with nuttiness of the celeriac just one word refreshing! 

Ingredients:

1 medium size celery root (Usually, a 1 pound celeriac will yield about two cups once peeled and sliced or grated)

1 pound frozen mixed peas and carrots ( or 1/2 pound green peas and 2 medium carrots, petite diced)

1 big onion, diced

1 large sweet potato, peeled

1 potato, peeled

1 cup orange juice (try to use fresh if you can)

Juice of a half lemon

1/3 cup extra virgin olive oil

1 1/2 tbsp sugar

salt

1 bunch dill, chopped

1 cup water

Serves 6

Directions:

1. Brush the celeriac under cold water, since it may still have bits of soil stuck between the roots.

2. Peel and cut the celery root in half inch rounds and place immediately in a bowl of iced water with the lemon juice added since the peeled celery root darkens pretty fast.

3. Cut the potato and sweet potato in half inch rounds, set aside.

4. Heat  two tbs oil in a pan and saute the onion until translucent for about 3 min. Remove the onion.

5. In a broad pot heat the rest of the olive oil and place the celeriac and potato rounds.Put the onions on top.

6.Add peas and carrots, sugar, salt, orange juice, 1 cup water and cook on a low heat for 30-35 minutes.
7.Let cool in the pot with the lid on. Garnish with fresh dill and enjoy!

Barley Risotto with Mushrooms & Gremolata

I don't think I will ever use arborio rice for risotto again. I used mix of fresh and dried mushrooms, smokiness of the dried mushrooms and barley's robust and nutty flavor combined with fresh lemon zest, parsley and garlic leaves a rich and pleasant taste on your palate.

Ingredients

For the gremolata:

1/3 cup chopped fresh flat-leaf parsley

2 tablespoons grated lemon zest

1 tablespoons finely chopped garlic

For the barley risotto:

1 ounce dried porcini mushrooms, rinsed

1 cup hot water

2 tablespoons olive oil

1 pound assorted fresh mushrooms (such as morels, shiitakes, oyster, or chanterelles), sliced 1/4-inch thick

2 teaspoons kosher salt; more to taste

Freshly ground black pepper

6 to 7 cups homemade or low-salt canned chicken or vegetable broth

3 tablespoons unsalted butter

1 small onion, finely chopped

2 cups pearled barley

Directions

To make the gremolata: In a small bowl, mix together the parsley, lemon zest, and garlic.

To make the risotto:

1. Soak the porcini in the hot water for at least 30 minutes. Strain the liquid through a fine sieve and reserve. Chop the porcini into small pieces.

2. In a large saute pan with straight sides, heat the oil over high heat until shimmering but not smoking. Saute the sliced fresh mushrooms until they release some liquid and are browned, about 5 minutes.

3. Stir in the porcini and the reserved liquid, scraping up any browned bits. Season to taste with salt and pepper. Transfer the mushrooms and liquid to a bowl.

4. In a saucepan, bring the broth to a boil, reduce the heat, partially cover, and hold at a simmer. In the pan used for the mushrooms, melt the butter over medium heat.

5. Add the onion and cook until tender and translucent, 8 to 10 minutes. Add 2 teaspoons coarse salt and the barley, and stir until the grains are coated with butter.

6.  Add 1 cup of the hot broth, reduce the heat to low, and stir frequently until the broth is absorbed. Stir in another cup of broth. Once it's absorbed, add 1 more cup, stirring until it's also absorbed. Add 2 more cups and simmer the barley, stirring frequently, until it softens but isn't completely tender and the liquid is almost absorbed, about 10 minutes. Stir in the cooked mushrooms and their liquid and 1 to 2 more cups of broth. Simmer until the barley is tender, about 10 minutes more, stirring frequently and adding hot water or broth if needed.

 

The total cooking time for the barley can range from 30 to 60 minutes. Stir in the gremolata and adjust the seasonings to taste. Serve hot.

Recipe is adapted from Fine Cooking Magazine, May 1, 2002. pp 62

Roasted Asparagus with Tangerine Dressing

Simple, fresh and delicious. I served it as a side with miso glazed salmon and the combination was great. This would be a great dish for entertaining, especially since you can do it ahead of time. You can also grill the asparagus. Just be careful not to over cook the asparagus. Thinner asparagus cooks faster than thicker asparagus.

Ingredients:
1 pound asparagus, trimmed
1 teaspoon olive oil (preferably extra-virgin)
2 large tangerines or small oranges
1/3 cup fresh tangerine juice or orange juice
2 teaspoons rice vinegar
1 1/2 teaspoons oriental sesame oil
1 1/2 teaspoons grated tangerine peel or orange peel
1 garlic clove, pressed
3/4 teaspoon minced peeled fresh ginger
2 tablespoons finely chopped green onion tops
2 tablespoons finely chopped dry-roasted peanuts ( I used sliced almonds)

Directions:

1. Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. (Soaking them first keeps them from drying out)

2. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool.

3. Using sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange tangerine segments atop asparagus.

4.  Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts (or almonds) and serve.

Recipe is adapted from Epicurious, http://www.epicurious.com/recipes/food/views/Roasted-Asparagus-Salad-with-Tangerine-Dressing-101393#ixzz0nfdPRFg7

Soupe du Jour - Red Lentil Soup (Mercimek Corbasi)

This soup is a staple of %99 Turkish Restaurant menus and almost all Turkish home kitchens for good reason. It is not only very healthy but also very delicious. It is beautiful in its simplicity and mild flavor. There are several variations of this soup, the recipe for the different variations will follow this one as they are all tasty.

Ingredients:

1 cup red lentils

2 tbs butter (I prefer canola oil to make it healthier)
1 medium size onion, diced

1 medium carrot, diced

1 medium potato, diced
1 tbsp tomato paste
6 cups of water
1 tsp salt

Directions:

1. Wash well and drain the lentils, set aside.

2. Heat the oil in a pan and saute the onion until translucent, add tomato paste and stir for 2-3 min. 

3.  Add the rest of the ingredients, lentils, carrot, potato and salt cook on medium heat for 30-35 min. or until the lentils are soft. if you are using pressure cooker, cook for 15 min. Remove any froth that may rise to top. Stir frequently to prevent the mixture from sticking to the bottom of the pan

4. You can transfer the soup to a blender or use a hand blender and puree.
5. Serve with crusty whole wheat baguette, or croutons with a squeeze of lemon juice on top

Optional Sauce:
2 tablespoons unsalted butter or olive oil, about 1/3 teaspoon paprika and 1/3 dried mint. Heat the butter or oil in a sauce pan. Add the paprika or crushed red pepper and dried mint flakes and stir for 1 min. Remove from the heat and  drizzle over soup and serve.

Bulgur Pilaf with Lentils and Sun Dried Tomatoes (Mercimekli Bulgur Pilavi)

Two fiber all stars: Green Lentils and Bulgur, together they create a palate pleasing, healthy meal. This is a great recipe if you want to boost your fiber intake.

Ingredients:

• 1/4 cup or 3 tbs olive oil

• 1 big or 2 medium onion, diced

• 5-6 pieces dried tomatoes, roughly chopped

• 4-5 dried pepper (any variety can be used)

•1 tablespoon tomato paste

•1 cup bulgur

•1 cup green lentils

•2 cups boiling water

•1.5 teaspoon salt

Directions:

1. Wash the lentils and put them in a pot, add just enough water to cover the lentils and cook until they are halfway cooked. Set aside.

2. Heat the oil in a different pan, add the onion and saute until the onions are translucent.

3. Stir in tomatoes and peppers and saute for 3 min.

4. Add the tomato paste and stir.

5. Stir in the lentils and bulgur. Add 2 cups of boiling water and salt.

6. Cook until all the water is absorbed.

This recipe is my second submission for My Legume Love Affair - which is back at home this month at, The Well-Seasoned Cook.

Creamy Corn Chowder with Silken Tofu

Thanks to pureed silken tofu there is no need for heavy butter or cream in this recipe. This soup provides a light and tasty alternative for traditional corn chowder without the added fat and calories.

Ingredients:
1 1/2 tablespoons light olive oil
1 medium onion, finely chopped
1 large celery stalk, diced
2 medium carrots, peeled and thinly sliced
2 medium-large potatoes, peeled and finely diced
1 small red bell pepper, petite diced  (optional0
1/2 teaspoon ground cumin
2 vegetable bouillon cubes
3 cups cooked fresh or thawed frozen corn kernels  or canned corn (rinsed)*
12.3-ounce package silken tofu, well pureed in a food processor or blender
soy milk, or rice milk, as needed (you can also use low fat milk)
Salt and freshly ground pepper to taste
Chives for garnish

Directions:

1. Heat the oil in a soup pot. Add the onion and celery and sauté over medium heat until golden. Add the carrots, potatoes, bouillon cube, and cumin, plus just enough water to cover. Bring to a simmer, then cover and simmer gently until the vegetables are tender, about 25 to 30 minutes.

2. Stir in the corn kernels and pureed tofu. Add just enough milk to give the soup a medium-thick  consistency. Season with salt and pepper and simmer for another 10 minutes over very low heat.

3. If time allows, let the soup stand off the heat for an hour or so before serving, then heat through as needed. Remove the bay leaves before serving.

* If you can get fresh ears of corn and slice the kernels off the cob, that will be even more flavorful. You’ll need about 6-7 ears to make 3-4 cups of kernels.

Recipe is adapted from  "In a vegetarian kitchen with Nava Atlas" for original recipe go to:  http://vegkitchen.com/kid-friendly-recipes/tofu-101.htm

Artichokes!! You either love them or you just haven’t had a great one yet! / Stuffed Artichoke Bottoms (Zeytinyagli Enginar)

It's peak artichoke season, if you love artichokes but hate cleaning them continue reading. The best thing about this recipe is that not only it tastes great, it is also very easy to make.

Ingredients:
6 fresh artichoke bottoms, cleaned
If you don't want to spend time with cleaning fresh ones:
1 pack of frozen artichoke bottoms,
or
2 cans of artichoke bottoms
1/2 pound green peas
2 medium carrots, petite diced (I used 1 pound frozen mixed peas and carrots)
1 small potato petite diced
1 onion, chopped finely
1/2 cup olive oil
1 tsp sugar
1 tsp salt
1 cup water
Juice of 1 lemon
1/2 bunch dill, chopped (you can also use dried dill if you don't have the fresh dill)*

Directions:

1. Mix onions, peas, carrots, sugar, salt, and 1/4 bunch of dill in a bowl.
2. If you are using canned artichokes drain and rinse well. If using frozen thaw according to package directions then place the artichokes facing up in a broad pan.
3. Cover the artichokes with stuffing. Do not actually try to stuff them, just put the stuffing in the pot and cover the artichokes.
4. Mix olive oil, sugar and water and pour over the artichokes.
5. Cover and bring to a boil, then turn on low for another 25-30 minutes
6. Garnish with dill and serve when it is cold with lemon juice on top. I strongly suggest making this dish ahead since it tastes even better the next day!

* Dill is the must have ingredient in this recipe, it just doesn't taste complete without it, if you don't have fresh dill at home, either use dried ones or have another trip to grocery store, it is worth it.

Red Lentil Balls (Mercimek Koftesi)

This is a great vegeterian recipe that anyone can enjoy, it is great as an appetizer or a light summer time meal. Try this recipe and you will find out how red lentils and bulgur can create a very unique flavor in surprising harmony. Lentils, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. But this is far from all lentils have to offer. Lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein-all with virtually no fat.

Ingredients:

1 1/2 cup red lentil

1 cup fine bulgur

2/3 cup olive oil

4 cups of water

1 big onion, petite diced

1 tablespoon cumin

1 tsp black pepper

1 tbsp tomato paste

1 tbsp red pepper paste

salt

juice 1 lemon

1/3 bunch flat leaf parsley, finely chopped

1/2 bunch green onion, finely chopped

Romain Lettuce for serving

Directions:

1. Wash the lentils and put them in a pan, bring to a boil and cook for 20 minutes, or until soft the water is almost absorbed.

2. Turn off the stove, and stir the bulgur into lentils. Add salt, cover and let the mixture rest for 15 minutes to allow the bulgur to soften and expand. Pay attention to the point that, when lentils are cooked, nearly all of the water should be absorbed or the mixture will be very watery and you won't be able to shape them.

3. In the mean time, heat the oil in a sauce pan and saute the petite diced onion, until translucent. Add tomato paste and red pepper paste cook for another 2 min. Add the cumin and black pepper and turn off the heat.

4. Add the onion mixture into the lentil and bulgur mixture stir and add the parsley and scallions. Stir until all the ingredients are mixed.

5. Take small pieces and shape them into balls. Serve on a lettuce bed, with pickled peppers and Shepherd salad.

This recipe is my first submission for My Legume Love Affair - which is back at home this month at, The Well-Seasoned  Cook.

Tex-Mex Stuffed Acorn Squash

Great fall recipe from flat belly diet book, it is easy and quick. It has become a family favorite since the first time I tried it.

Ingredients:
2 med acorn squash (about 1¼ lb each), halved and seeded
2 tsp olive oil
½ tsp freshly ground black pepper, divided
1 c canned black beans, rinsed and drained
½ c pine nuts, toasted (you can use sliced almonds if you don't have pine nuts)
1 lg tomato (6 oz), coarsely chopped
2 scallions, thinly sliced
1 tsp ground cumin
2 oz reduced-fat Monterey Jack or cheddar cheese, shredded (about ½ c)

Directions:

1. Preheat oven to 425°F. Coat rimmed baking sheet with olive oil spray.

2. Brush cut sides and cavity of squash with oil. Sprinkle with ¼ teaspoon of the pepper. Place cut-side down on prepared baking sheet. Bake 30 to 40 minutes until tender (don’t pierce with fork). Turn cut-side up.

3. Mix beans, pine nuts, tomato, scallions, cumin, and remaining ¼ teaspoon pepper in medium bowl. Spoon heaping ½ cup of bean mixture into each squash half, pressing down gently to get all filling in. Sprinkle evenly with cheese.

4. Bake 10 to 15 minutes, until cheese is melted and golden brown

Note:
Nutritional Info Per Serving: 324 cal, 12 g pro, 38 g carb, 8 g fiber, 17.5 g fat, 3 g sat fat, 10 mg chol, 363 mg sodium

According to Flat Belly Book, this squash dish supplies nearly four servings of veggies.

Okra in Olive Oil

Ingredients:

1 1/2 pounds pointed okra (if you are using dried okra use 1 cup)

10 oz. package pearl onions (you can also use 1 big onion finely chopped)

2 garlic cloves

1 can tomatoes (petite diced)

2 cups of boiling water
1 cup/can chickpeas (pre-cooked)

1 tbsp of tomato paste

3 to 4 sun dried tomatoes

2-3 dried chili peppers
2 tbsp of olive oil

1 lemon's juice

1 tsp pomegranate syrup
salt, pepper

Directions:

1. Heat the oil in a pan and saute the onions until transculent,

2. Add tomato paste and stir for 2 min.

3. Add canned tomatoes and garlic stir for 4 more min. and add water

4. Add okra, chickpeas, sun dried tomatoes and chili peppers, pomegranate syrup and cook on low for 35 to 40 min.

5. Add the lemon juice before turning off the heat.

How to peel pearl onions:

With a paring knife, cut off the tip of the onion opposite the root end. Cook in boiling water 2 minutes. Drain. Let stand until cool enough to handle. Squeeze each onion gently at root end. The onion will pop right out of its skin!. Slice off remaining roots.

Green Beans with Potatoes (Patatesli Taze Fasulye)

Ingredients:

1 pound of green beans trimmed (fresh or frozen, Italian cut, all optional)

1 big onion finely chopped

2 tbs olive oil

1 1/2 tbs tomato paste

1 can of petite diced tomatoes

1 medium potato

2 cups of water

salt

Directions

1. Heat the oil in a pan and saute the onions until translucent

2. Add tomato paste and stir for 1 min.

3. Add green beans, and tomatoes stir and add water.

4. When the water boils add the potatoes

5. Cook until the potatoes are soft but intact.

6. You can serve with rice or bulgur pilaf.

Very Berry Smoothie

Increase your daily intake of fruits with one easy drink, it takes less than 3 min. to make this smoothie. A healthy breakfast smoothie is a well-rounded fuel to power you through your day. It can also take the place of dessert or an afternoon snack. The secret to a great tasting smoothie is using frozen fruit which will yield thicker, more flavorful results. Not only is frozen fruit cheaper, frozen food has just as much if not more nutritional value than the "fresh"fruit you find on the shelves. This is because frozen fruits such as blueberries and strawberries are picked at their peak of freshness, while most fruit sold in stores is picked way before it's ripe so it doesn't expire before reaching the store shelves. Less time to ripen means less time to be fully enriched with all the nutrients that nature provides during the ripening process.

Ingredients:

1 small banana

1/2 cup soy milk

1 scoop soy protein (unflovared-unsweetened)

1/2 cup frozen unsweetened berries (rasperry, blackberry, strawberry)

1/3 pomegranate juice

1/3 crushed ice

Directions:

1. Put all ingredients in a blender.

2. Blend for about 10 seconds or until all ingredients are smooth

3. Enjoy!